Sake kasu
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File:Japanese Sakekasu.JPG
Sake kasu.
File:Japanese kasujiru 2014.jpg
Kasujiru (a kind of Japanese soup made from sakekasu)
Sake kasu (酒粕?) are the lees left over from sake production. They can be used as a pickling agent, the main ingredient of amazake, a cooking paste to add flavor to food and as a marinade.[1][2][3]
See also
References
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